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Observations on the use of roller process sweet cream buttermilk powder in ice cream



Observations on the use of roller process sweet cream buttermilk powder in ice cream



Jour Dairy Sci 27(6): 419-432



Expts. were conducted to determine the influence of roller process sweet cream buttermilk powder upon the properties of ice cream mixes and ice cream. The buttermilk powder was used as the additional sources of milk-solids-not-fat for ice cream and the corresponding skimmilk product, derived from the same lot of mixed whole milk, was used in the same manner in control mixes. There was consistent improvement in the whipping ability of ice cream mixes containing sweet cream buttermilk powder. There were, however, no consistent or marked differences in the viscosities of the ice cream mixes which could be attributed to any single factor. The desired overrun was obtained on those mixes containing sweet cream buttermilk in 1 or 2 min. less time and at lower temp. than for the control mixes. Overrun-time curves and overrun-temp. curves derived from whipping tests are presented which show the superior whipping ability of sweet cream buttermilk mixes persisted over a wide range of overruns. The maximum overrun obtainable was not increased through the use of roller process sweet cream buttermilk and tended to be somewhat inhibited in butter mixes. The melting resistance of the ice creams was not markedly affected by the use of sweet cream buttermilk solids. Ice cream which contained roller process skimmilk powder was frequently criticised for its cooked flavor while in no case was this true of that ice cream containing sweet cream buttermilk powder. Ice creams which contained sweet cream buttermilk solids were observed to be drier in appearance and greater in consistency when freshly drawn from the freezer than control mixes which contained skimmilk solids.

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Accession: 025130754

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DOI: 10.3168/jds.S0022-0302(44)92618-4


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